Roasted Butternut Squash with Saba and Ricotta Salata

• 2 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
• 1/4 cup olive oil
• 1 teaspoon salt
• 3 tablespoons saba (recipe follows)
• 1/4 pound ricotta salata cheese
• 1/4 cup walnuts, toasted and finely chopped
• 2 pounds wine grapes, such as concord or champagne
• 1 fresh rosemary sprig
• (makes about 1/2 cup)

1. Preheat the oven to 450F.
2. Place the squash on a rimmed baking sheet and toss with the olive oil and salt.
3. Arrange the squash so that none of the pieces are touching.
4. Roast until the squash is soft and golden brown around the edges, about 45 minutes.
5. Remove the squash from the oven and transfer to a serving platter.
6. Drizzle with the saba, crumble the ricotta salata over the squash, and sprinkle with the walnuts.
7. Serve immediately.
8. Place the grapes in a large pot and crush with a potato masher so that they release their juices.
9. Add the rosemary and bring to a boil over medium heat (leave the seeds and stems in the pot).
10. Cook the mixture, stirring and crushing frequently, until the grapes have completely broken down and lost their juices, about 15 minutes.
11. Strain the contents through a fine-mesh sieve into a small pot.
12. Make sure to squeeze all of the juice from the grapes (pressing with the back of a wooden spoon works well).
13. Discard the seeds, stems, and rosemary.
14. Bring the juices back to a boil over medium heat and slowly reduce until a syrupy consistency is reached (the liquid will coat the back of a metal spoon lightly), about 40 minutes.
15. It is very easy to scorch the syrup, so test it frequently by drizzling it on a plate.
16. If it has reduced too much, add a little water to reconstitute.
17. The syrup will thicken significantly when it is cool.

butternut squash, olive oil, salt, ricotta salata cheese, walnuts, wine grapes, rosemary

Taken from www.epicurious.com/recipes/food/views/roasted-butternut-squash-with-saba-and-ricotta-salata-389651 (may not work)